Salmon Pie

I propose one of the simplest ways to make yeast dough, which can be kneaded by hand or entrusted to a bread machine on the fresh/yeast dough setting. Pour water, vegetable oil, and salt into a bowl or bread machine bowl, mix. Then add flour with sugar and dry active yeast. Pay attention to the method of adding dry yeast, which is written on the package. Some types of yeast dissolve in water, while others are mixed with flour. Mix the ingredients and then knead the dough, grease your hands with vegetable oil so that the dough does not stick to your hands. Leave the dough to rise at room temperature, for example, in a high pot, covering the surface with a towel to prevent drying out. After the first rise, press it down, and let the dough rise again. By the way, this simple dough is perfect not only for making salmon pie but also for pizza.

Thaw the salmon in advance, then cut it open and remove the spine and bones. Remove the fillet from the skin and cut it into pieces. Fresh fish can be placed in the pie raw, but thawed fish should be stewed beforehand to evaporate excess liquid!

Peel and finely chop the onions for the filling, preferably large pieces. Fry the onions in a frying pan, the oil can be butter or vegetable oil - as desired, slightly salt.

After about three minutes, add the salmon pieces to the onions and stew together for about 10-15 minutes. Do not try to completely boil off the released juice. Let it remain, but it will not be added to the filling. Spices - to taste, for example, a couple of pinches of a ready-made fish seasoning or simply ground peppers.

Roll out the dough into a thin layer of desired thickness, for example 5-7 mm. In the center, approximately halfway across the width of the dough, place the filling made of trout and onions. Cover the filling with the free edges of the dough and seal them, then trim off any excess dough.

It is best to shape the pie directly on the baking sheet that will be used for baking. Alternatively, you can use a silicone mat or parchment paper, which can then be transferred to the baking surface together with the pie.

I rolled out the pie dough on a special board that I placed on the table for working with the dough. Then I covered the formed pie with a baking dish, flipped the dish together with the board, removed the board, and left the pie in the dish.

You can use the leftover dough to decorate, for example, by sculpting a fish. Then, brush the trout pie with a mixture of egg yolk and 1 tablespoon of cold water. You can create a scale pattern using scissors. Don't forget to make steam vents in the pie. Bake the yeast pie with trout in a preheated oven at 200 degrees Celsius for about 40 minutes, but the exact time depends on the oven and dough thickness.